Curried Rice and Vegetables with Cashews
Select your favorite vegetable combination for this dish. You may also use any combination of fresh vegetables. I love the sweet crunch of cashews with the warm curry but you may substitute almonds if you wish.
Serves 4
Prep time: 5 minutes
Cooking time: 20-25 minutes
2 cups reduced-sodium chicken broth
1 tablespoon curry paste, mild or hot, or more to taste
1 cup long grain white rice
2 cups frozen mixed vegetables for stir-fry (snap peas, carrots, mushrooms, baby corn, etc.), thawed slightly
1 cup dry roasted cashews
Whisk together the broth and curry paste in a medium saucepan. Add the rice and set the pan over high heat. Bring to a boil, decrease the heat to low, cover and cook for 15 minutes. Add the vegetables, cover and cook for 5 more minutes, until the liquid is absorbed, the rice is tender and the vegetables are softened. Remove from heat and season to taste with salt and freshly ground black pepper. Spoon the rice mixture into serving bowls and top with the cashews.
Nutrients per serving: Calories: 431, Fat: 17g, Saturated Fat: 4g, Cholesterol: 2mg, Carbohydrate: 59g, Protein: 13g, Fiber: 4g, Sodium: 720mg